Description
Outside the summer, the abundance of fruits and berries, and so want to cook something light, sweet, but without the oven. And here's a loaf of fresh apricots with blueberries and a delicious stuffing just fit a dessert.
Ingredients
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Vanilla sugar
2 tsp
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Powdered sugar
2 Tbsp
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Soft cheese
150 g
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Cheese
150 g
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Apricot
400 g
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Blueberries
300 g
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Sugar
170 g
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Juice
1 Tbsp
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Gelatin
2 Tbsp
Cooking
Divide the apricots into halves and detachable from the bones.
Mix apricots, blueberries,
150 g of sugar and lime juice (you can substitute lemon juice)
Put the mixture on a quiet fire and boil about 10 minutes, stirring occasionally.
Then remove from heat and Porirua blender until a homogeneous mass.
Pre-soaked gelatin in cold water dissolve in the hot fruit mixture. Mix well the mixture and allow time to cool slightly.
Vystelim baking paper or foil baking tray (or tray). And pour 20 g of sugar over the entire surface of the pan. Pour the mixture and put into the freezer for 1 hour, no more!!! Why in the freezer, you can leave it in the fridge, but it will be longer. I have jelly not icy, and became elastic, easily separated from the foil.
Mix the mascarpone with grainy cheese, icing sugar and vanilla sugar, until smooth cream.
On the hardened Jell-o distributed cottage cheese, leaving a little space at the sides.
Lift one side of the foil with jelly, wrap it in a roll. Carefully loosen the loaf from the foil and remove in the refrigerator for 2 hours. I was making 2 rolls, one is freed from the foil and placed in a plastic mold, and the second left in the foil and then removed. On a photo roll, which was in the mold.
Put the roll on a dessert dish, decorate and serve. Apricot-blueberry loaf combines very well with ice cream. To store this loaf in the refrigerator. Bon appetit!
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